Crispy Cheesy Mashed Potato Puffs: A Cozy, Crowd-Pleasing Snack
These Cheesy Mashed Potato Puffs are the kind of snack that makes people smile. They are soft and pillowy inside, with a crunchy outer coat and that warm, cheesy center that you just cannot resist. They are simple to put together, forgiving if your mashed potatoes are a little lumpy, and they travel well to potlucks or casual get-togethers. If you have leftover mashed potatoes from dinner, these puffs are a brilliant way to turn them into something new and excited.
Ingredients for this Cheesy Mashed Potato Puffs
Here are the basics you will need. Most of these are pantry staples, and you can tweak the cheeses or herbs to suit your taste.
- 2 cups mashed potatoes, cooled
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh chives, optional
Notes on ingredients: if you want these puffs to be extra creamy, use higher-fat mashed potatoes or add a spoonful of sour cream into the mix. For a sharper flavor, swap a portion of the cheddar for smoked gouda or Gruyere. Gluten-free? Use a GF flour and GF breadcrumbs instead.
Instructions
Making Cheesy Mashed Potato Puffs is straightforward. Take your time with shaping and the coating and you will be rewarded with great texture.
- Preheat and prep. Preheat to 400 F and line a baking sheet. This gives you a hot surface so the puffs start crisping right away.
- Cool the potatoes. If your mashed potatoes are warm, let them cool. Warm potatoes make the mixture too loose and harder to shape.
- Mix the filling. In a large bowl combine cooled mashed potatoes, cheddar, eggs, flour, Parmesan, garlic powder, salt, pepper, and chives if using. Mix until everything combines. It should hold together when you press a small amount between your fingers.
- Portion and coat. Put panko in a shallow bowl. Use a tablespoon or small scoop to portion the mixture into balls. Roll each one in panko until coated. Press the crumbs lightly so they adhere.
- Arrange and butter. Place the puffs on the baking sheet and brush the tops with melted butter. This helps them brown and gives a nice flavor.
- Bake. Bake 18 to 22 minutes until golden and firm. If you like them extra crisp, give them a quick 1 to 2 minute broil at the end but keep a close eye so they do not burn.
- Cool slightly and serve. Let them rest a few minutes before serving. They are best warm, with a dipping sauce or a dollop of sour cream.
Quick tip: if the mixture seems too soft to shape, chill it in the fridge for 20 to 30 minutes. That firms things up and makes rolling easier.
Cook and Prep Times
- Prep time: 15 minutes (plus optional chilling)
- Cook time: 18 to 22 minutes
- Total time: about 35 to 40 minutes
Nutritional information
Below is a rough estimate per serving, assuming this recipe makes about 12 to 16 small puffs and serves four people. Exact numbers will depend on the specific ingredients you use.
- Calories: 280 kcal per serving (approximate)
- Fat: 16 g
- Carbohydrates: 22 g
- Protein: 9 g
- Sodium: variable, based on cheese and added salt
If you need precise nutrition facts for medical or diet reasons, plug your exact ingredient brands and amounts into a nutrition calculator. That will give you the most accurate numbers.
Frequently asked questions
Can I make these ahead of time?
Yes. You can prepare the puffs up to the coating step and refrigerate for a day before baking. For longer storage, freeze them on a tray until solid, then transfer to a freezer bag. When frozen, bake from frozen at 400 F and add a few minutes to the baking time, about 25 to 28 minutes, until heated through and crisp.
What if I only have instant mashed potatoes?
Instant mashed potatoes work fine, especially if you make them according to package instructions and let them cool. You may need to adjust the flour quantity slightly if the consistency is different. Start with 1/2 cup and add a little more if the mixture feels too soft to shape.
How can I make these even crispier?
Use panko breadcrumbs, brush with melted butter, and bake on a preheated sheet. You can also use a wire rack set over the baking sheet so hot air circulates around each puff. For a truly crunchy finish, flash-broil for a minute or two at the end, watching carefully so they do not burn.
Final thought: these Cheesy Mashed Potato Puffs are friendly, forgiving, and a little bit nostalgic. They are the kind of food that makes a kitchen smell like comfort and draws people to the table. Try them as a snack with a tangy dip, or serve them alongside a simple salad for a relaxed weeknight meal. Have fun with the cheeses and herbs, and if you get a little messy while shaping them, well, that is part of the joy.
Enjoy.
Cheesy Mashed Potato Puffs
Ingredients
- 2 cups mashed potatoes (cooled)
- 1 cup shredded cheddar cheese
- 2 eggs large eggs
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh chives (optional)
Instructions
- Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper or lightly grease it.
- If your mashed potatoes are freshly made and warm, let them cool until they are room temperature. Warm potatoes are too loose.
- In a large bowl combine the cooled mashed potatoes, shredded cheddar, eggs, flour, Parmesan, garlic powder, salt, pepper, and chives if using. Mix until everything is evenly distributed. The mixture should hold together when pinched.
- Place the panko breadcrumbs in a shallow bowl. Using a tablespoon or small cookie scoop, portion the potato mixture into rounded mounds. Gently shape each mound into a ball or slightly flattened puff.
- Roll each puff lightly in the panko breadcrumbs to coat. For extra crispiness, press the panko on so it adheres well.
- Arrange the puffs on the prepared baking sheet, leaving a little space between them. Brush the tops lightly with melted butter to help with browning.
- Bake for 18 to 22 minutes, or until the outsides are golden brown and firm. If you want them extra crisp, broil on high for 1 to 2 minutes while watching closely.
- Remove from the oven and let cool for a few minutes before serving. These are lovely warm, with a little sour cream, ketchup, or your favorite dipping sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375 F oven for about 8 to 10 minutes to restore crispness.
